GANDULES GUISADOS WITH FRIED MUSHROOMS

Gandules Guisados with Fried Mushrooms image

Provided by @MakeItYours

Number Of Ingredients 17

2 tbsp olive oil
16 oz. mushrooms (4.5 cups), sliced
2 tsp Loisa Sazón
2 tsp sofrito
Black Pepper, to taste
2 tbsp olive oil
1 tbsp sofrito
2.5 cups butternut squash, peeled and cubed
2 tsp tomato paste
2 tsp Cumin
1 tsp Turmeric
1 tbsp capers or chopped olives
1 medium Bay Leaf
3 cups pigeon peas (frozen, fresh, dried, or canned)
3 cups water or vegetable broth
Salt, to taste
Black Pepper, to taste

Steps:

Drizzle olive oil in a cast iron skillet set under medium heat. When hot enough, add your mushrooms.
When they start to let loose their liquid, add your sazón and sofrito, and stir. Once their juices are gone, they will start to brown. Stir less often so they can brown properly. Set aside as you work on the stew.
In a medium pot over medium heat, warm up your olive oil and sauté your sofrito. Add tomato paste, spices, capers, and bay leaf. Sauté another minute or two.
Stir in the pigeon peas, butternut squash, water (or broth). Let this simmer for about 30 minutes, til the squash is tender. Add more water or broth if you feel it's necessary.
Then add in half of the mushrooms and let it simmer for another 8-10 minutes. The sazón that fried into the mushrooms will give the stew even more flavor. Reserve the other half for topping each bowl.
Serve with salad, and/or rice.